These Toffee Candied Peanuts are perfect for snacking on during the day when you just need a quick pick me up or for serious noshing while you watch the big game. This is also a great snack for gifting during the holidays. It’s something a little different from the usual cookie plate.
I’ve made these a few times and I highly recommend buying dry roasted and salted peanuts. In my experience the toffee topping seems to bake on to them better than the classic or cocktail variety.
To make the toffee topping you simply mix together butter, corn syrup, cinnamon and nutmeg. Then toss in the peanuts stirring until they are well coated.
Spread the peanuts out in a single layer on a rimmed baking sheet and place a 300 degree oven for 20 minutes stirring once half way through.
At the end 20 minutes remove from the oven and place the baking sheet on a rack to cool. When the peanuts are completely cooled lose them with a spatula and store in an airtight container.
I love giving simple homemade gift to friends during the holidays. It’s one of my favorite ways to spread holiday cheer. To gift these Toffee Candied Peanuts I poured them in a large mason jar to keep them fresh. Plus, once the jar is empty it can be repurposed for tons of things.
To dress the jar up a little I tacked the ribbon on the lid leaving it open in the middle. Then I tied a simple bow. For the paper cover used a six inch paper doily and then screwed the ribbon covered lid over the top. Ta-dah! Easy and festive!
Happy Cooking Y’all!
Toffee Candied Peanuts
Toffee Candied Peanuts are a great snack for you or gifting to a friend this Christmas.
- Preheat oven to 300 degrees
- 1/4 cup sugar
- 2 tablespoons butter melted
- 2 tablespoons corn syrup
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 - 2 1/2 cups dry roasted salted peanuts
- Mix all ingredients except peanuts in a large bowl and stir to combine
- Toss peanuts in mixture until well coated
- Spread peanuts in a single layer on a rimmed baking sheets
- Place in 300 degree oven for 20 minutes stirring halfway through
- Remove from oven and place baking sheet on cooling rack until completely cool
- Loosen peanut from pan with a spatula and store in an air tight container
If your looking for more FANTASTIC treats to enjoy and share this Christmas season check out these ideas and recipes from my Sunday Supper blogging friends.
- Chocolate, Caramel and Cranberry Biscotti by What Smells So Good?
- Cinnamon and Spice Granola by Simple ad Savory
- Coconut Macaroon Tarts by Asian In America
- Cranberry Coffee Cake by Food Done Light
- Mini Pumpkin Breads by That Skinny Chick Can Bake
- Snowman Poop by Palatable Pastime
- A Trio of Brittle by The Freshman Cook
- Caramel Nut Clusters by Grumpy’s Honeybunch
- Cashew Crunch by Recipes Food and Cooking
- Grandma’s Peanut Butter Balls by Cricket’s Confections
- Homemade Peanut Brittle by A Kitchen Hoor’s Adventures
- Homemade Twix Bars by Pies and Plots
- Rosé Wine Gumdrops by Authentically Candace
- Superfoods Fruit & Nut Bites by My Life Cookbook
- Toffee Candied Peanuts by New South Charm
- Turron de Jijona (Spanish Soft Nougat) by Caroline’s Cooking
- Espresso Fudge by Cosmopolitan Cornbread
- Homemade Hot Cocoa Mix by My Imperfect Kitchen
- Homemade Peanut Butter Cups by The Chef Next Door
- Peanut Butter Fudge by Family Around The Table
- Peppermint Bark Candy by Life Tastes Good
- Peppermint Bark Popcorn by A Mind “Full” Mom
- Red Wine Hot Fudge Sauce by The Crumby Cupcake
Jams, Syrups, Drinks
- Blood and Sand Jam by Hezzi-D’s Books and Cooks
- Cranberry Port Jam by The Redhead Baker
- Creamy Lemoncello by Monica’s Table
- Warm Gingerbread Syrup by Food Lust People Love
Mixes and Spices
- Cherry Almond Scone Mix by Baking Sense
- Cranberry Almond Quick Bread Mix by Cindy’s Recipes and Writings
- Lavender-infused Sugar by Sunday Supper Movement
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